So, this was my first time doing two things. First, it was my first step mash, did a protein rest at 131 for 30 minutes, then mashed at 152 for 60 minutes. Second, this was my first lager. I build up a pretty good size starter, 2000 ml per 5 gallons. Now my question to you is this; is this what a lager typically looks like when fermenting, with a floating blob under the surface? Its fermenting at the dialed in temp of 52 degrees.
